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Saturday, February 22, 2014

It’s almost here, my “Venetian Carnevale Celebration” in NYC on
March 1st! This is my first event since launching “Magic &Pasta” and I can’t wait to share this unique dining experience with all of you.
If you are still interested in attending, I have a new link for tickets since
the event is sold out on EventBrite, you can now get tickets through Bookalokal:

Frittelle are a traditional Carnevale treat, everyone has their own twist...mine are made with celery root and served with a creamy basil aioli

Individual “Le Grande Lasagna di Carnevale” Ramekins

Lasagna di Carnevale is traditionally enjoyed around Carnevale as a last meat splurge before Lent...my version is completely homemade, the pasta, ricotta and my prize winning Bolognese with sausage, beef and pancetta

Monday, February 10, 2014

Ciao mei amici! Today’s treat is something I
will be serving at my upcoming “Venetian Carnevale Celebration.” This is my
first official ticketed event in NYC since starting “Magic & Pasta.” Food,
drinks, masks and mischief, it’s going to be a really fun and delicious night,
I hope some of you can join us. For me ticket information and a full menu for "A Venetian Carnevale Celebration" you can go here and here.

These Celery Root Frittelle are just incredible.
I know, I know, you hear celery root and your initial reaction might be “BOOOOORING.”
But let me tell you, that is not the case. Celery root is delicious, it sort of
reminds me of a taro, which I love. Frittelle are a traditional fried treat
served for Carnevale but I didn’t want to go with a traditional recipe, hence
the celery root. I serve these with a Basil Sirracha Aioli. You will LOVE them.

Celery Root Frittelle with Basil Sirracha

Aioli

Basil Sirracha Aoli

2
cups basil leaves

3
tbsp. extra virgin olive oil

3
cloves of garlic

Salt

2
large egg yolks

3
tbsp. grape seed oil

2
tbsp. sirracha

Set up
a bowl with ice and cold water. Put basil in a medium saucepan of salted
boiling eater, cook for 20 seconds, then drain and submerge in the ice water for
30 seconds. Drain and squeeze out any excess water. In a pan over medium heat,
add your olive oil and garlic and let it gently roast so it gets soft. In a
blender, combine basil, egg yolks, salt and 2 ice cubes, puree to combine. With
machine running add the garlic and oil in a slow and steady stream. Add the
sirracha. Try the sauce and add more seasoning if you like. Keep chilled.

Celery
Root Frittelle

4
cups of grated celery root

3
tbsp. parsley

¼
cup olive oil

Sea
salt

Pepper

½
cup plus 2 tbsp. flour

1/3
to ½ beer

1
½ quarts canola oil for frying

In a large bowl, mix the celery root, parsley,
olive oil, salt and pepper. Add flour, stir more and then add the beer. The mix
should be a little sticky and hold together when you form it into balls or
patties. If you need to, add a little more beer. Heat your oil in a heavy pot
over medium high heat. Drop the fritters in and let them fry until they are a
beautiful golden color. Each fritter should take around 5 minutes or so. Using
a slotted spoon, move the fritters to a plate lined with paper towels. Season
with salt. Serve while they are still warm with the aioli for dipping!! Buon
Appetito!!